Preparation:
Dissolve yeast in lukewarm water. Scald milk and pour into large bowl. Add salt, honey and shortening to scalded milk. Stir until honey dissolves. When milk mixture has cooled to lukewarm, add yeast mixture. Gradually add whole wheat flour. Stir well after each addition as whole wheat flour absorbs water slowly. When dough is stiff enough to handle, turn it onto a floured board and knead thoroughly, gradually adding remainder of flour. Place dough in greased bowl and let rise in warm place 2-3 hours or until doubled in bulk. Punch down and shape into 2 loaves. Place in non-stick 9x5-inch loaf pans and allow to rise until almost doubled, about 2 hours, still keeping dough warm. Bake at 325 degrees F. for 1 1/2 hours, or until loaves sound hollow when tapped with fingers. Remove from pans and cool on wire rack. |
